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Aux Verres de Contact restaurant in Paris

Aux Verres de Contact

This Latin Quarter bistro is the more casual annex of the restaurant Jadis. While it might be fine for certain occasions (if you’re strolling near Notre Dame and want some better-than-average wine and charcuterie), it doesn’t add much to the gastronomic landscape. It’s too expensive to be a neighborhood joint, and too boring to be a cross-town destination. Their selection of snacks and starters mimics the menu of small plates at other wine bars, but they’re less successful and double the price.

– Meg Zimbeck, September 2012

Practical information

Address: 52 boulevard Saint Germain, 75005
Nearest transport: Maubert-Mutualité (10)
Hours: Closed for lunch on Saturday and all day Sunday
Reservations: Last minute booking usually OK
Telephone: 01 46 34 58 02
Average price for lunch: 20-34€
Average price for dinner: 20-34€
Style of cuisine: Modern French, classic French

Reviews of interest

John Talbott (2012) I went for the delicious heirloom tomatoes with basil and Balsamic and my guest had the oeuf moellet with spinach and what I thought was spinach essence but on reflection was a salpicon of smoked herring (which I couldn’t taste). Then she had the chicken with cocos de Paimpol (white beans) and Thai sauce (that I couldn’t taste either) and I had frogs’ legs (whose taste once again eluded me) with haricots verts and pasta shells and a cream of parsley sauce.”

Bruno Verjus (2012) “Sans aucun doute un Must Eat, une table à fréquenter d’urgence… le bonheur simple d’une table sincère et vive comme le sourire d’une belle fille flânant rive gauche.”

François-Régis Gaudry – L’Express (2011) “…un néo-troquet qui manque un peu d’âme…Sur la carte, c’est un peu la même histoire : à force de vouloir jouer sur tous les tableaux – bar à tapas, café, bar à vins, bistrot…- et de multiplier les influences – entre les pascalines de saint-jacques, le tartare au couteau-frites et les tapas basques, il y a un monde… – Aux Verres de contact risque de le perdre, le contact.”

Jérôme Berger – A Nous (2011) “À 62€ l’addition avec deux verres de vin et un café, le sérieux coûte cher.Trop cher.”

Emmanuel Rubin – Le Figaro (2011) “Si la cuisine néocanaille boite au rythme du «un plat bien, l’autre moins», la cave, elle, affiche une belle santé.”

Bruno Verjus (2011) “…quelques entrées et plats ni bon ni mauvais, juste morts… Seul les desserts sauveront ce fiasco, particulièrement la crème à la pistache, tirée pudiquement, avec sa couleur de drap d’hôpital, sur un repas mortifère.”

Alexander Lobrano (2011) “if the food was pretty good, it was also very expensive for it was…warm potato salad mentioned on the menu had been replaced by lentils vinaigrette with no warning…marinated salmon was decent but dull… salade du jour of roasted peppers and little balls of goat cheese brought catered business lunches to mind.”

Meg Zimbeck (2011) “Their selection of snacks and starters mimics the menu of small plates at other wine bars…but they’re less successful and double the price… fine for certain occasions (if you’re strolling near Notre Dame and want some better-than-average wine and charcuterie), but on the whole it doesn’t add much to the gastronomic landscape.”

2 Replies to “Aux Verres de Contact”

  1. I love this restaurant: some of the best salads I have ever tasted, and a soup filled with fresh vegetables topped with a warm asparagus broth, a splendid entrecôte, rice pudding to dream about, and impeccable service from a fellow named Luke. Sarah, the chef, is a delight. This is a classy place and it’s just up the street from where I stay each summer, at the corner of rue de Bievre and Blvd Saint Germain.
    TED WALCH (2018)

  2. Mostly agree with Gilles Pudlowski about Aux Verres de Contact. The food’s decent enough, but not as good as what Delage does at Jadis, and we hated the fact that main courses come without garnishes, unless you order side dishes at additional expense. Compared to places like La Regalade Saint Honore or Septime, this place is too expensive for what it is.

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